THE EVALUATION OF GOOD MANUFACTURING PRACTICES ANDPREPARATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT PLANFORTHE PRODUCTION OF “BEEF AREM – AREM” AT DYRIANA BAKERY SEMARANG

Utama, Michael Yudi Setya (2018) THE EVALUATION OF GOOD MANUFACTURING PRACTICES ANDPREPARATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT PLANFORTHE PRODUCTION OF “BEEF AREM – AREM” AT DYRIANA BAKERY SEMARANG. Other thesis, Unika Soegijapranata Semarang.

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Abstract

Accordingto BPOM in 2016 during July to September 2016 there were 26 incidents of food poisoning in Indonesia, and some of cases are related to sncak foods. One of snack food that quickly stale and causing poisoning is arem – arem. Arem - arem is a popular traditional food. Arem - arem is still produced using traditional cooking methods, whichhas some shortcomings such as short shelf life and poor sanitation application. Several food poisoning cases have occurred because consuming arem – arem, in example recorded in Purbalingga 30 people were poisoned, in Solo involved 14 people, and in Kudus at least 34 people became victims of food poisoning. Therefore, the application of Good Manufacturing Practice (GMP) and Sanitary Standard Operating Procedures (SSOP) are neededed for arem – arem production in order to assure quality and safety of the products. The observations wasdoneat Dyriana Bakery Semarang, that produceds 600 arem - aremseveryday.The shelf life of the product wasjustone day. The GMP and SSOP implementation are required to be assessed before implementing HACCP.First, the field observations wasdone using GMP and SSOP checklist based on CPPB-IRT HK.03.1.23.04.12.2206 in order to understand the real situation in the production area which became the basic reference forseven principles of HACCP analysis. Base on the observation, some aspects in food production included on production area, sanitation facilities, worker hygiene, and worker attributes did not meet sanitary principles.The result of HACCP analysis indicated there were some critical control points (CCPs) in the arem-arem production, in example cooling, secondary packaging, and display. The cooling process should not exceed 15 minutes because based on temperature measurement verification in the 15th minute the temperature of arem-arem hasapproached the danger temperature zone, which was 55oC. Based on the microbiological analysis of the arem-arem samples at the last hour of store display, the total microbial count reached 1.2 x 106 CFU / g. The amount has exceeded the limit set by the SNI that is 1 x 104 CFU / g.

Item Type: Thesis (Other)
Subjects: > 670 Manufacturing
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 26 Nov 2018 07:05
Last Modified: 26 Nov 2018 07:05
URI: http://repository.unika.ac.id/id/eprint/17485

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